If you love pistachio, then you’ll flip over this cheesecake!
This cheesecake is big on cream cheese, and I mean really big. It uses six large bars.
I wouldn’t recommend making any substitutions for low-fat products here as it may not work. Non-fat products definitely will not work–I’ve tried it in other cheesecakes I make and each time I ended up with a gloppy, clotted mess. That was for baked cheesecakes, but non-fat probably would work in a no-bake cake.
The crust in this cheesecake is more than just a “shelf.” It’s a great-tasting nutty shortbread! Sheryl gave the choice of using almonds or pistachios. I used almonds but next time, I’m going with pistachios!
Just as an aside, you can substitute any flavor pudding you want and you will have an entirely different cake. That’s the beauty of this recipe.
- 1 cup flour
- ½ cup ground pistachios or almonds
- ¼ cup sugar
- ½ cup (1 stick) cold unsalted butter
- ¼ tsp almond extract
- 6 bars (8 oz each) softened cream cheese
- 2 pkgs instant pistachio pudding mix
- 5 eggs
- 1 can (14 oz) sweetened condensed milk
- Lightly spray a 9- or 10-inch springform pan.
- For the crust, place the flour, ground nuts and sugar in a food processor. Pulse a few times to combine.
- Cut up the butter and add it to the flour mixture already in the food processor along with the almond extract. Pulse until the mixture resembles small crumbs. Press into the bottom of the prepared pan and about 1 inch up the sides. Chill for 30 minutes.
- Preheat oven to 350 degrees F.
- Prepare filling by beating the cheese, condensed milk and the pudding mix, mixing well so it’s totally combined.
- Add the eggs, one at a time, on low speed, so they are well incorporated.
- Pour into the prepared pan. Place pan on a baking sheet and bake for 55-65 minutes or until the center is almost set (about the size of a quarter or 1-inch in the center).
- Cool for 10 minutes on a rack, then run a knife around the edge of the pan to loosen. Cool completely to room temperature then refrigerate overnight.